Description
A comforting and flavorful coconut curry soup with dumplings that is both satisfying and delicious. This vegetarian soup is infused with Thai-inspired flavors and creamy coconut milk, making it a perfect choice for a cozy meal.
Ingredients
Scale
Main Soup:
- 1 tablespoon coconut oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon soy sauce or tamari
- 1 tablespoon lime juice
- 1 cup sliced carrots
- 1 cup chopped baby spinach or kale
- 1/4 cup chopped fresh cilantro
For the Dumplings:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons chopped green onions
- 1 tablespoon chopped cilantro
- 1/2 cup coconut milk (plus more as needed)
Instructions
- Main Soup: In a large pot, heat coconut oil over medium heat. Add the onion and sauté until soft. Stir in garlic, ginger, red curry paste, turmeric, salt, and pepper. Cook until fragrant. Pour in the vegetable broth, coconut milk, soy sauce, and lime juice. Simmer and add carrots.
- Dumplings: In a bowl, mix flour, baking powder, and salt. Add green onions, cilantro, and coconut milk to form a dough. Drop spoonfuls into the soup, cover, and cook for 10–12 minutes. Add spinach or kale and cook until wilted. Adjust seasoning, garnish, and serve hot.
Notes
- For added protein, consider including cooked shredded chicken or tofu.
- Using full-fat coconut milk enhances creaminess in the soup.
- Leftovers reheat well for a delicious meal the next day.
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 6g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
